Korean Beef Bulgogi Nut Free No Shellfish Or Sesame 1771028260162 K1wq

Ingredients

• 1.5 lbs Flank steak or ribeye, thinly sliced against the grain
• 0.5 cup Soy sauce (ensure nut/shellfish free facility)
• 3 tablespoons Brown sugar
• 0.5 cup Pear, grated (Asian pear preferred)
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 3 stalks Green onions, chopped
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil (for frying)
• 1 tablespoon Rice vinegar

Instructions

1. 1

   In a large bowl, whisk together the soy sauce, brown sugar, grated pear, minced garlic, ginger, rice vinegar, and black pepper.

2. 2

   Place the thinly sliced beef into the marinade, ensuring every piece is well coated.

3. 3

   Cover the bowl and refrigerate for at least 1 hour, though 4 hours is recommended for best flavor absorption.

4. 4

   Heat a large skillet or wok over high heat with one tablespoon of vegetable oil.

5. 5

   Working in batches to avoid crowding the pan, add the beef slices in a single layer.

6. 6

   Cook the beef for 2-3 minutes until browned and slightly caramelized on the edges.

7. 7

   Add half of the chopped green onions during the last 30 seconds of cooking.

8. 8

   Remove from heat and garnish with the remaining fresh green onions before serving over steamed rice.